New Years Resolution February Recipe

Coq Au Vin (from Shape Magazine)

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 T minced garlic
• 3 T white wine (such as chardonnay or pinot grigio), divided
• 2 t cornstarch
• ¹/₄ t freshly ground black pepper
• ¹/₂ cup low-sodium chicken broth
• 4 oz egg noodles
• 2 T peanut or vegetable oil, divided
• ¹/₄ cup 1/4 -inch diced
• Canadian bacon (about 1 ounce)
• 1 cup 1/4 -inch-thick sliced carrots
• 1 cup 1/4 -inch-thick sliced mushrooms
• 1 T fresh thyme leaves, plus whole thyme sprigs (optional)
• ¹/₂ t salt
• ¹/₂ cup thinly sliced scallions

Directions

Bring a large pot of water to boil for the noodles. Slice chicken into bite-size pieces, being careful to cut across the grain of the meat. (If you cut with the grain, the chicken will be tough.)

In a medium bowl, combine chicken, garlic, 1 tablespoon wine, cornstarch, and pepper. Toss to combine and let sit for a few minutes. In a small bowl, combine broth and remaining wine. Once water comes to a boil, add noodles and cook according to package directions for about 7 to 10 minutes or until al dente.

Meanwhile, heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, then add chicken and spread evenly in 1 layer in pan.

Cook undisturbed for 1 minute, letting chicken begin to sear. Stir-fry for 1 minute or until chicken is lightly browned but not cooked through. Transfer chicken to a plate. Swirl remaining oil into wok, add bacon, carrots,

This recipe was well received by my 4 year old and hubby and I. It will definitely be part of our recipe collection. I also made this with couscous instead of egg noodles because I only had enough egg noodles for dinner. Couscous was for lunch.